CUT by Wolfgang Puck

The Verdict

CUT by Wolfgang Puck opened on the Four Seasons Bahrain Bay's 50th floor in 2015 — the brand's first and only Middle East address, and one of the highest dining elevations in the Gulf. The dining room runs across an L-shaped floor with two perpendicular walls of floor-to-ceiling glass: the long western edge faces King Faisal Highway and the Bahrain Bay marina, the shorter northern edge looks directly at the Persian Gulf and the King Fahd Causeway to Saudi Arabia. Tony Chi (the New York-based interior architect responsible for every CUT outpost globally) designed the room around a central open kitchen visible from every seat.

The protein program is the brand's signature beef-centric register. The dry-aged USDA Prime ribeye (28-day or 35-day, the kitchen's most-ordered dish) is the standing house pour; the A5 Japanese wagyu New York strip (sold by the 100g, USD 95 per 100g) is the most-photographed plate; the Australian Black Angus filet (the entry-level beef cut at USD 90) is the room's safest choice for a guest who is not a serious red-meat eater. The non-protein program is unusually strong for a steakhouse — the bone-marrow flan, the seared tuna tartare, and the maple-glazed pork belly are all kitchen-strong dishes.

The wine list is the deepest in Bahrain (over 600 references) with a serious by-the-glass program. Pricing runs USD 180–280 per person without alcohol; the typical with-wine ticket sits at USD 350. The room peaks at 9pm; the corner table at the western-northern junction is the strongest seat in the house and books out four weeks ahead. Service is in English, French, and Arabic.

Why It Works for Close a Deal

Closing a deal at CUT works on three structural levers. First, the brand recognition — Wolfgang Puck's name reads correctly to any visiting executive from any of the regional capitals. Second, the room's two perpendicular glass walls give the table both privacy (50 floors up, no other building blocks the view) and theatre (the Bahrain Bay marina at sunset, the Saudi causeway at night). Third, the kitchen pacing is unhurried — a 90-minute three-course dinner is the room's normal tempo, which is exactly what a serious negotiation needs.

Signature Dishes

USDA Prime dry-aged ribeye; A5 Japanese wagyu New York strip; the bone-marrow flan; the Wolfgang Puck signature chocolate soufflé.

Also in Manama

For the broader Manama picture, see our full Manama dining guide. Related rooms at this level: re/Asian Cuisine (Pan-Asian), Byblos (Lebanese). For the close a deal cross-city picture, see our Close a Deal directory. Travelling on? Consider Doha, Lusail, Dubai for your next leg.